OUR VERSION OF MARIE CALLENDER'S CHOCOLATE SATIN PIE
This Marie Callender's Chocolate Satin Pie Copycat recipe is spot on! The pie is rich and creamy, just like the Chocolate Satin Pie at the restaurant.
Provided by Echo Blickenstaff
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees
- Place the cookies in a food processor or blender and blend into fine crumbs.
- Add melted better to the crumbs and stir well.
- Press mixture into a 9" to 9 1/2" pie plate.
- Bake for 10 minutes and allow to cool before adding filling.
- Sprinkle gelatin over the 2 Tbsp of water. Set aside.
- Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stovetop on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth.
- Melt chocolate chips and the 2 Tbsp of heavy whipping cream in the microwave. Heat in the microwave at 50% power for 30 seconds and stir. Heat at additional 10 second increments, stirring well between each set until chocolate is smooth. Add to the bowl with the gelatin mixture, and stir well.
- Beat 2 cups of heavy whipping cream in a mixer or large bowl until stiff. Gently fold whipped cream into the chocolate mixture. You have to sneak a taste it at this point - it is delicious!
- Pour completed filling into cookie crust and refrigerate until set.
- Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
- Sprinkle with grated chocolate.
Nutrition Facts : Calories 855 kcal, Carbohydrate 49 g, Protein 8 g, Fat 72 g, SaturatedFat 43 g, Cholesterol 216 mg, Sodium 289 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 serving
CHOCOLATE SATIN PIE
Make and share this Chocolate Satin Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
- Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.
CHOCOLATE SILK PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
- Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
- Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.
CHOCOLATE SIN PIE
A household favorite dessert; the crust makes the difference!
Provided by Jennifer Mercer Stacey
Categories Desserts Pies Chocolate Pie Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
- Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
- Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 46.3 g, Cholesterol 55.9 mg, Fat 35.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 20.4 g, Sodium 565.8 mg, Sugar 30.4 g
DECADENT CHOCOLATE SATIN PIE
A deep rich chocolate flavor and sweetened whipped cream are a great combination for this easy-to-make, luscious satin pie.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place chunks in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
- POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 46.9 g, Cholesterol 83.7 mg, Fat 32.7 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 16.1 g, Sodium 201.8 mg, Sugar 31.9 g
SILK AND SATIN CHOCOLATE PIE
This is one of the dessert tray favourites at Captain Anderson's Restaurant and Waterfront Market, Panama City Beach, Florida.
Provided by Millereg
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar until very light and fluffy.
- In double boiler, melt chocolate and blend with vanilla.
- Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
- Pour into baked pie shell.
- Chill at least three hours in refrigerator before serving.
- Top with whipped cream or whipped topping and toasted almond slivers.
Nutrition Facts : Calories 343.7, Fat 24, SaturatedFat 11.9, Cholesterol 77, Sodium 138.2, Carbohydrate 31.3, Fiber 2, Sugar 18.9, Protein 4
CHOCOLATE SATIN
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Provided by Patricia Wells
Categories Dark Chocolate Chocolate Dessert Egg Milk/Cream Wheat/Gluten-Free
Yield 8-12 servings
Number Of Ingredients 8
Steps:
- Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
- In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
- In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
- Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
- Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
- Variation:
- Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
- Do Ahead
- This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
CHOCOLATE SILK PIE
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 666 calories, Fat 49g fat (31g saturated fat), Cholesterol 113mg cholesterol, Sodium 240mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE SATIN FROSTING
Provided by Jennifer Steinhauer
Categories easy, dessert
Time 15m
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners' sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 11 milligrams, Sugar 26 grams, TransFat 0 grams
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